Hello from a very cold Cape Town! It’s been a crazy two weeks here trying to juggle distance learning, work and the usual day to day admin that needs to happen, and as a result it has taken me a while to get this post together. But I think these delicious cupcakes are definitely worth the wait.
This tea time treat includes a classic South African flavour – rooibos! Not only is it the beverage of choice for many of us (me included) but it can be used in baking and cooking to add a delicate, sweet and earthy taste. I have been wanting to play around with this flavour for a while and decided that I’d start with biscotti.
Let’s start this post with some fun facts about me: Fact #1: 99.99% of my days start in exactly the same way – with a cup of rooibos tea. They have done for about the last seven or eight years. It is fair to say that I am a fan! Fact #2: I used to make iced tea (including a rooibos variant) for a living before my London / travelling years. I was obviously thrilled then to receive an invitation from Freshpak to a creative afternoon with chef, Kirsty Rowett.